The glorious history of the humble Brinjal
Sep 03, 2016 08:11 PM IST
We gave the vegetable to the rest of the world. The Turks, the Italians and everybody else took it from us, writes Vir Sanghvi.
Around three evenings a week – and often more – we make a baingan bharta for dinner in my home. It is not that difficult a dish to master, baingan is relatively easy to find in the market, and it may well be my favourite (or at least one of them) of all market subzis.
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